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Skip takeout and make this homemade Teriyaki Salmon Stir Fry! It’s an easy weeknight meal made with homemade teriyaki sauce and classic stir fry vegetables.
Stir fry recipes are the perfect easy weeknight meal. Make the sauce with ingredients in your pantry and use whatever vegetables you have available for the stir fry.
We love adding salmon because it’s a delicious protein that cooks in little time.
If you love easy salmon dinners, try these Baked Salmon Patties, Cast Iron Salmon or Teriyaki Glazed Salmon!
Why You’ll Love This Recipe
- It’s a healthier homemade version of your favorite take out stir fry.
- It’s easy to adapt to fit your taste. Use any veggies you like for a variety of flavors.
- It’s ready in 30 minutes or less!
Ingredients You Need
You will need a few basic pantry ingredients for the homemade stir fry sauce. In addition, you will need salmon, vegetables and cooking oil.
- Salmon – Fresh or frozen salmon is fine. Be sure to thaw the frozen salmon before using. Skinless salmon fillets are preferred.
- Vegetables – This recipe uses a mixture of bok choy, yellow bell pepper, zucchini, mushrooms, green beans and green onions. You can substitute with any of your other favorite veggies like baby corn, broccoli, carrots, red bell pepper or sugar snap peas.
- Extra Virgin Olive Oil – You can substitute with avocado oil, if desired.
- Stir Fry Sauce Ingredients – The homemade teriyaki sauce is made with low sodium soy sauce, honey, rice vinegar, garlic, ginger, lime juice and cornstarch. You can substitute the soy sauce with coconut aminos. You can substitute half or all of the honey with brown sugar. Use arrowroot powder instead of the cornstarch, if desired.
- Sesame Seeds, for garnish
- Rice, for serving – Serve with your favorite type of rice.
How to Make Salmon Stir Fry
This salmon stir fry recipe comes together like any classic stir fry.
- STEP 1: Prepare the stir fry sauce – Add all of the stir fry sauce ingredients to a mixing bowl, whisking well.
- STEP 2: Marinate the salmon – Cut the salmon into 1 1/2-inch to 2-inch cubes, then place them in the mixing bowl with the sauce, and allow it to marinate for 10 to 15 minutes while you chop the vegetables.
- STEP 3: Cook the salmon – Set a large skillet or wok over medium-high heat. Heat 1 tablespoon olive oil, then sear the salmon in a single, even layer for 1-2 minutes per side, being sure not to over cook it. Do not stir the salmon or it will break. Use a fish spatula to lift the salmon chunks off the pan to flip. When the fish is done, transfer the salmon to a plate, cover with foil and set aside.
- STEP 4: Cook down the sauce – While the salmon is searing, transfer the marinade to a small saucepan set over medium heat. Bring the liquid to a simmer and allow it to reduce to a syrup for 4 to 5 minutes. Remove it from the heat and set it aside to cool and thicken slightly.
- STEP 5: Cook the vegetables – Heat the remaining oil in the pan, then add the bok choy, bell pepper and zucchini and stir fry for 2 to 3 minutes. Add the mushrooms, green beans and white parts of the green onions. Stir fry for 1-2 minutes.
- STEP 6: Combine everything together. – Stir in 1/4 cup of the stir fry sauce, tossing it with the vegetables until coated. Add the salmon back to the pan, along with the remaining stir fry sauce, stirring until everything is coated and heated through.
Serve the salmon stir fry over rice, noodles, quinoa, cauliflower rice or zoodles. You can even serve it on it’s own without any grains!
Recipe Tips
- Prep ahead – Save time by cutting all of the veggies in advance and store them in your fridge until ready to cook. You can also prepare the marinade in advance. Store the marinade in the fridge and marinate the salmon before cooking.
- Chop vegetables into even sized pieces. Cut the vegetables into bite sized pieces so that they will cook quickly and evenly.
- Use a good skillet or wok pan. Cook salmon stir fry in a cast iron pan or wok pan.
- Do not stir the salmon or it will break. If you stir the salmon it will start to flake apart. It is ready to flip when it comes off the pan easily. Use a fish spatula since the thin edge allows it to slip right under the salmon.
- Make it spicy! Add crushed red pepper flakes, sriracha or your favorite hot sauce to add heat and spice.
- Swap the protein – You can easily swap the salmon with a different protein like chicken, beef, shrimp or tofu.
Other Easy Stir Fry Recipes
- Chicken Teriyaki Stir Fry
- Garlic Sesame Chicken Stir Fry
- Chicken and Broccoli Stir Fry
- Shrimp Stir Fry
- Ground Beef and Broccoli Skillet
Did you try this Teriyaki Salmon Stir Fry? Leave a recipe rating and review below!
Teriyaki Salmon Stir Fry
An easy salmon stir fry with homemade teriyaki sauce and classic stir fry vegetables.
Ingredients
Stir Fry Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon lime juice
- 1 teaspoon cornstarch
Other Stir Fry Ingredients
- 1 pound salmon, skin removed
- 2 tablespoons extra virgin olive oil, divided
- 2 1/2 cups bok choy, sliced thinly
- 2 cups zucchini, chopped
- 2 cups shitake mushrooms, sliced
- 1 1/2 cups green beans
- 4 green onions, sliced, parts seperated
- Toasted sesame seeds, for garnish
- Steamed rice, for serving
Instructions
- Add all the stir fry sauce ingredients to a mixing bowl, whisking well.
- Cut the salmon into 1 1/2 to 2-inch cubes, then place them in the mixing bowl with the sauce, and allow it to marinate for 10 to 15 minutes while you chop the vegetables.
- Set a large cast iron pan or wok over medium-high heat. Heat 1 tablespoon oil, then sear the salmon in a single, even layer for 1-2 minutes per side, being sure not to overcook it. (Be careful not to stir the salmon or it will flake off. Use a fish spatula to gently flip the salmon.)
- Transfer the salmon to a plate, cover with foil and set aside.
- While the salmon is searing, transfer the marinade to a small saucepan set over medium heat. Bring the liquid to a simmer and allow it to reduce to a syrup for 4 to 5 minutes. Remove it from the heat and set it aside to cool and thicken slightly.
- Heat the remaining oil in the pan. Add the bok choy, bell pepper, and zucchini and stir fry for 2 to 3 minutes.
- Add the mushrooms, green beans, and white parts of the green onions. Stir fry for 1 to 2 minutes.
- Stir in 1/4 cup of the stir fry sauce, tossing it with the vegetables until coated.
- Add the salmon back to the pan, along with the thickened stir fry sauce, stirring until everything is coated and heated through.
- Serve over rice, garnished with sesame seeds and green parts of the green onions.
Notes
Nutritional information does not include rice or additional garnishes for serving.
Prep Ahead: This dish comes together relatively easily, but you can save even more time by prepping all of your vegetables and salmon in advance. You can also use pre-cut stir fry vegetables from the store to make this easier.
Other Vegetables: You can use any vegetables that you have on hand for this recipe. Options include carrots, broccoli, bell peppers, green beans, zucchini, mushrooms, cabbage, sugar snap peas and water chestnuts.
Use a fish spatula: The thin edge on a fish spatula allows you to slide it right under the salmon cubes and flip them easily without breaking them apart.
Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. We do not recommend freezing this dish.
Nutrition
Calories: 353kcal, Carbohydrates: 20g, Protein: 29g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 62mg, Sodium: 1239mg, Potassium: 1228mg, Fiber: 3g, Sugar: 13g, Vitamin A: 2529IU, Vitamin C: 40mg, Calcium: 109mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve never thought about using salmon in a stir fry before, but it was delicious!
We were tempted to get takeout but decided to try this instead and I’m glad we did! It was so yummy!